from 64sqft kitchen

Chocolate crepes: Pierre Hermes recipe
- 3 oz of all purpose flour
- 3 ½ tbsp unsweetened cocoa
- 1 ½ tbsp sugar
- 2 large eggs at room temp
- 1 cup of whole milk
- 3 tbsp orange juice at room temp
- 2 tbsp melted butter

In a saucepan, heat the milk just until warm. Put the flour, the butter, the eggs, the sugar and the juice in a blender and blend until all combined. Gradually, add the milk. Blend for another 15 sec. Cover the batter and set aside for 1 h.
For the cooking, follow the cooking instructions of the vanilla crepes.